She Strengthens

Savoring the Flavor of Bison Short Ribs

When it comes to cooking bison, one of the biggest challenges is achieving tender and juicy meat. With its naturally low fat content, bison can easily become dry and tough. However, with the right technique, you can unlock its rich flavor and velvety texture.

The Power of Braising

Braising is a slow-cooking method that involves cooking meat in liquid over low heat for an extended period. This technique is perfect for bison short ribs, as it breaks down the connective tissues and infuses the meat with flavor. The result is a fall-off-the-bone tender dish that’s sure to impress.

Garlic and Thyme Rub

To add an extra layer of flavor to our bison short ribs, we’re using a garlic and thyme rub. This aromatic blend is made with fresh thyme leaves, minced garlic, olive oil, lemon zest, black pepper, and kosher salt. Simply mix all the ingredients together in a medium bowl and set aside.

Braising the Ribs

To begin, preheat your oven to 300°F and arrange a rack in the middle. Pat the bison short ribs dry with a paper towel and cover them on both sides with the garlic and thyme rub. Let the meat come to room temperature for about 20 minutes.

Next, heat a large, shallow pot with a tight-fitting lid over medium heat and add olive oil. Once the oil starts to shimmer, add the ribs and sear until they’re well browned on both sides, about 4 minutes per side. Remove the ribs to a baking sheet and set aside.

Add diced onion, fennel, and celery to the pot and season with salt and freshly ground black pepper. Cook until the vegetables are tender and browned, about 10 minutes. Stir in thyme, bay leaf, and low-sodium beef broth, then place the ribs bone side up in the pot and bring the mixture to a boil.

Finishing Touches

Once boiling, cover the pot and transfer it to the oven. Cook the ribs until the meat falls apart when pierced with a fork, about 4 hours. Serve with a side that can soak up all the extra braising liquid, such as buttermilk mashed potatoes or pancetta and hominy polenta.

Wine Pairing

For a perfect pairing, try Domaine de la Charbonnière Châteauneuf du Pape Cuvée Mourre des Perdrix from France. The wine’s subtle flavors of thyme and herbs complement the dish beautifully, making it a match made in heaven.